Recipe: Low Cost Recipes (24)

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04-09-2000 - 24 Low Cost Recipes

Becky,LA (10:08:41) : SWEET & SOUR GREEN BEANS

1 can whole green beans-rinsed/drained
1/2 stick butter
1 clove garlic -minced
2 Tablespoon brown sugar
2 Tablespoon vinegar.

Melt butter saute garlic lightly.
Add sugar & vinegar stir til sugar is melted.
Add beans toss with sauce til beans are warmed, but still crunchy.

Becky,LA (09:56:36) :

SMOKED GOUDA, BACON AND LEEK FRITTATA

8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped

3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded smoked Gouda (about 4 ounces)

Preheat oven to 425 F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and saut over medium heat until tender
and beginning to brown, about 8 minutes.

Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.

Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.

4 servings

Becky,LA (09:51:58) :

Farmer's Casserole
(Nancy Schmidt, Country Woman magazine)

3 cups frozen shredded hash browns (I used diced)
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions (I used yellow)
4 eggs
1 can (12 oz) evaporated milk
1/4 tsp pepper
1/8 tsp salt

Place potatoes in an 8-in square baking dish. Sprinkle
with cheese, ham and onions. Beat eggs, milk, pepper
and salt; pour over all. Cover and refrigerate for
several hours or overnight. Remove from refrigerator
30 minutes before baking. Bake, uncovered, at 350
degrees F for 55-60 minutes or until a knife inserted
near the center comes out clean.

Yield: 6 servings.

This is easy to double, but I would possibly use two
baking dishes! Good luck!
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0%
calories from fat); 0g Protein; 0g Carbohydrate; 0mg
Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES :
1. I used fat-free evaporated milk
2. I used Canadian bacon
3. I added a 4oz can chopped green chilies

Becky,LA (09:51:58) : BECKY'S MEXICAN CHICKEN CASSEROLE
Recipe By : BECKY

1 small bell pepper -- chopped
1 medium onion -- chopped
2 cans mushroom soup
1 can rotel
1/2 pound cheese (any kind)
2 cups cooked chicken -- cubed
1 bag Corn chips -- crushed
1 can Niblet corn -- drained
1 can red kidney beans -- drained

Saute onion and bell pepper. Add soup rotel and cheese.
Stir until blended.
Layer in deep casserole- chips, chicken, beans, corn, sauce. Repeat layers.
Top with a few chips and cheese.
Bake at 350 for 1 hour.

Becky,LA (09:46:52) :

DANA'S MEXICAN CASSEROLE
Recipe By : DANA (Quick and Easy, especially for D&D)

2 pounds hamburger--browned/drained
2 cans cream of chicken soup
2 cans Ranch style beans
2 cans Rotel
2 cups cooked rice

Mix ingredients together , put in casserole dish.
Top with cheese and crushed corn chips.
Bake on 350 for 20 minutes.

KellyWA (08:09:20) : Page's Spinach Dip: (can be doubled)

1 10 oz. pkg frozen spinach, not thawed just "break up"
1/2 cup sour cream
2 cups real mayonnaise
2 jars marinated Artichoke hearts chopped up
1 8 oz. bag of Italian shredded cheese blend (4 or 6 blend) tonight's
was Kroger brand 6 blend (mozzarella, provolone, Romano, parmesan,
Fontana & Asiago)

stir together in casserole dish bake in 350 oven for about 45 min. I put
a cover on so if you don't maybe less.
serve with bread chunks or chips or crackers.

this was soooooooooooooo gooooooood! a must do and SOOOOOOOOOOOO EASY!

victoria---Pa (05:48:37) : IN NO TIME TURKEY SUPPER

1-16oz. pkg. egg noodles
1 lb. ground turkey
1 clove garlic, minced
1/2 c. onion, chopped
1-16oz. cam mushroom pieces, drained
1- 16oz.can sliced carrots, drained
3- 15oz. cans low fat turkey gravy
season to taste

prepare noodles according to pkg. Drain.
in skillet brown turkey,onion,garlic.Drain off any fat. Return meat mixture to pan and add remaining ingredients. season to taste. Simmer 15 min. Pour mixture over noodles. Garnish with a sprig of parsley. Serves 8.

Lori.NY (05:09:23) : Pound Cake

Early recipes for this classic literally called for a pound each of flour, butter, sugar, and eggs. This contemporary version weighs in a bit lighter but equally delicious. For a large pound cake, double the recipe and bake in a 10-inch angel food or other straight tube pan for about 1 1/2 hours.

Although it is difficult to beat the rich buttery flavor of a plain pound cake, I've given a few scrumptious variations.

Makes 10 servings

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature, lightly beaten
3 egg yolks, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
Position racks so that the cake will bake in the middle of an oven and preheat the oven to 325 F.

Grease and line a 9-by-5-inch loaf pan. Set aside.

Place the flour and salt together in a strainer or sifter and sift into a bowl. Whisk to mix well and set aside.

In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and egg yolks and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and blend well.

Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, scraping the sides of the bowl and folding just until the flour mixture is incorporated. In the same manner, fold in half of the remaining flour mixture, and finally the remaining flour mixture.

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, 1 to 1 1/4 hours.

Remove the pan to a wire rack to cool for 5 to 10 minutes, then turn the cake out onto the rack to cool completely.

Makes 10 servings.

victoria---Pa (04:52:40) : S'More Please Mom

4 slices pound cake
1 banana,cut lengthwise into 4 pieces
1 c. choc. chips
1 c. mini marshmallows
1 c. peanut butter

spread each piece of pound cake with 1/4 of the peanut butter..Place on microwavable dish. Top each with a 1/4 of the remaining ingredients. Microwave till choc. & marshmallows soften..Can also be served with a small scoop of ice cream of choice.

KellyWA (02:48:07) : (from TKL archives)

Sauerkraut Salad with Ham

1 lb Sauerkraut; (1 Lb Can)
6 oz Ham; Cooked
1/2 lb Blue Grapes
1/2 c Yogurt
1/4 ts Pepper; White
1/4 ts Salt
1 ts Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in
half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before
serving, if necessary.

KellyWA (02:44:55) : (from TKL archives)

CORNBREAD CASSEROLE

1 pound Ground beef
1 each Small onion -- chopped
1/2 each Green pepper -- chopped
2 cans Cream of celery soup
3 each Tabasco Sauce -- dashes
1 tablespoon Prepared mustard
Salt and pepper.
1 package Jiffy cornbread mix*

*prepared according to pkg.direc.
Crumble meat and brown in skillet with onion and green pepper. Drain off
fat. Add soups, Tabasco, and mustard. Stir to mix well. Add salt and
pepper to taste. Pour into greased 9x9 pan. Pre heat oven to 400^. Prepare
cornbread mix according to pkg. directions and pour over meat mixture
spreading evenly to edges of pan. Bake appx. 30 min or until top of cornbread is golden brown. Check by inserting toothpick or knife for doneness.

KellyWA (02:40:25) : (from TKL archives)

Chili Meat Loaf Muffins

1 pound Lean ground beef
3/4 cup Medium salsa
1 teaspoon Chili powder
14 ounces Red kidney beans -- drained
rinsed
1/2 cup Shredded Monterey jack or -- cheddar cheese

In bowl, break up beef with fork. Mix in 1/4 cup of the salsa, chili
powder, 1/2 tsp salt and 1/54 tsp pepper. Divide into 8 portions. Place in
muffin cups.
Press center of each to form well 3/4 inch deep and 1-1/2 inches wide.
Bake in 400F oven for 10 minutes or until firm to the touch and no longer
pink. Combine beans and remaining salsa. Spoon into wells. Sprinkle with
cheese. Bake for 7-8 minutes or until beans are hot and cheese has
melted. Using two forks, remove from muffin cups. Makes 4 servings. Per
serving: 355 calories, 31 g protein, 17 g fat, 18 carbo, very high source
fiber and good source iron.

This is a fun dish kids will enjoy. Beans and salsa cupped in ground
beef muffins and baked under melting cheese. Start the meal preparation by
putting potatoes in the oven while you assemble the muffins, then as the
muffins bake, grate carrots for a slaw.

KellyWA (02:37:42) : (from TKL archives)

Apple Brown Betty
Categories: Crockpot, Desserts, Fruits
Yield: 4 servings

4 c Small bread cubes (1/2")
1/2 c Butter/margarine, melted
1/2 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Salt
3/4 c Brown sugar, firmly packed
4 c Cooking apples, peeled,chopped

Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crockpot. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream. Makes 4 to 5 servings.

KellyWA (01:40:55) :
My Personal Favorite Potato Soup

2 tbsp. butter, margarine or olive oil
1/2 c. finely chopped onion
1/2 c. finely chopped celery or bok choy
1/2 c. sliced mushrooms
4 to 6 potatoes, cut in various size pieces
2 - 10 oz. cans chicken or vegetable broth
2 c. shredded cabbage (about 1/8 head)
2 shredded or finely chopped carrots
1 bay leaf
1/8 tsp. chervil
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. salt
chopped fresh parsley
course ground pepper to taste

Optional: 1/2 to 1 pound cubed turkey ham, or ground turkey formed into very, very small "meatballs". (Saute the meatballs before the veggies)

Melt butter/margarine (or heat oil) in large saucepan.

Add chopped onion, mushrooms, celery and sliced sausage. Cook and stir until vegetables are limp and clean and sausage is beginning to brown. Drain well to remove any grease.

Add stock, the remaining vegetables and spices and bring to a boil.

Reduce heat to simmer covered for at least two hours. Check occasionally and add liquid (water) if needed. Taste for seasoning.

The trick to VERY THICK potato soup is letting some of the potatoes and vegetables cook into a wonderful chowder-like
consistency.

Remove the bay leaf before serving. You can also add a small amount of milk if you want.

Before serving, you can thicken the soup with instant mashed potato flakes (a little at a time, however.) You can also thicken the
soup with frozen hash browned potatoes, left over mashed potatoes, or frozen mashed potatoes.

If you cook this long enough, the cabbage, onion, celery, etc. will also cook into the thick chowder consistency.

One last note: if you cut your potatoes in a variety of sizes, from very small to spoon-sized pieces, the small pieces cook into the
chowder and the larger pieces will become bite-sized by the time the soup is ready to eat. This also applies to cutting the carrots.

Makes: Approximately 2 1/2 quarts.

KellyWA (01:32:41) : Baked Potato Soup
-
1 med bulb garlic, 1/4 inch cut off top
6 lg baking potatoes -- rinsed and pierced
4 1/2 c chicken broth
1/2 tsp freshly ground pepper

crumbled cooked turkey bacon -- optional
shredded lowfat cheddar cheese -- optional
lowfat sour cream -- optional
minced scallions -- optional

Heat oven to 400. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes.

Unwrap garlic and squeeze pulp from bulb into a 4-qt pot. Peel 3 of
the hot potatoes, add to garlic in pot and mash until nearly smooth.
Gradually stir in chicken broth and pepper until blended. Place over
medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and cook until heated through. Serve with some or all accompaniments.

KellyWA (01:28:54) : CHEDDAR-POTATO-BROCCOLI SOUP

1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into 3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute
for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add
the cheese, stirring until heated through and the cheese is completely
melted.
Season with salt and pepper.

Makes 4 servings.

Note: If you want to thicken your soup, use left-over mashed potatoes or instant mashed potatoes.

KellyWA (01:23:03) : Sour Cream Potato Soup

3 c diced raw potatoes
1/2 c chopped celery
1/2 c onion -- chopped
1 c water
2 c chicken broth
2 c milk -- scalded
3 tbsp butter
1 c sour cream
1 tbsp flour
salt and pepper -- to taste

Combine the water and broth and in it cook the potatoes, celery and
onion in a covered pan until very tender. Do not drain. Press it through a sieve.

Add milk and butter. Mix sour cream with flour until smooth. Add to soup,
and cook stirring constantly, until thickened. Season to taste with salt and
pepper. Serves 6.

KellyWA (01:19:54) : Baked Potato Salad

(Salad Side Dish)

3 lbs med. red potatoes
2 cups shredded Cheddar cheese
1 (8oz) bottle Ranch-style dressing
1 tbl mustard
6 green onions -- chopped
1 medium bell pepper -- chopped
2 slices bacon -- cooked and crumbled

Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 for 45 min. or till tender. Cool and cut into cubes.

Combine 1-1/2 cups cheese, dressing, mustard, onion, and bell pepper in a large bowl. Add potatoes and toss gently. Sprinkle with bacon and remaining cheese.

recipelink.com (11:18:09) : Cheddar Ham Chowder

2 c water
2 c cubed peeled potatoes
1/2 c sliced carrots
1/2 c sliced celery
1/4 c chopped onion
1 tsp salt
1/4 tsp pepper
1/4 c butter or margarine
1/4 c all-purpose flour
2 c milk
2 c shredded sharp cheddar cheese (8 oz.)
1 can whole kernel corn, drained (16 oz.)
1 1/2 c cubed fully cooked ham

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables, return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

recipelink.com (11:09:23) : Hungarian Onions For Mashed Potatoes

1 tb Butter
4 lg Onions, coarsely chopped
2 tb Hungarian sweet paprika
Sour cream

Melt the butter in a skillet and toss in the onions. cover and cook over low heat for 10 minutes. Uncover, raise heat a bit and saute for 10 - 12 minutes until golden. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Serve these with mashed potatoes along with a dollop of sour cream.recipelink.com (10:40:15) : Inside-Out Stuffed Peppers
Yield: 4 Servings

1 lb ground beef
1/2 cup chopped onion
1 can (16 oz) stewed tomatoes, cut up
1 large green pepper, chopped
1/2 cup uncooked long grain rice
1/2 cup water
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.

recipelink.com (10:31:56) : ITALIAN BROCCOLI SOUP WITH PASTA
Yield: 6 Servings

1 lg bunch broccoli
2 tb Olive oil
2 lg Cloves garlic sliced thin
Dried red pepper flakes
To taste, don't overdo
2 c chicken broth
2/3 c tiny soup pasta
Salt and pepper
Parmesan reggiano to taste

Separate florets from stalks of broccoli. Chop stalks and cook in salted boiling water for 2 or 3 minutes. Add florets and cook 2 minutes more or long enough that they turn dark green. Drain but reserve 2 cups cooking water (only if you do not plan to use chicken broth). Saute garlic and pepper flakes in olive oil until garlic starts to become golden. Add broccoli and stir to coat well with the oil. The florets should be crisp tender. Remove them with slotted spoon and set aside. Puree the remaining contents of the pan including the oil with a few ounces of the reserved florets. Bring the chicken stock to a boil with 1 cup of reserved broccoli water and add soup pasta. Cook for 5 minutes. Add the garlic broccoli puree and cook 5 more minutes. Keep adding a bit more broccoli water if soup is getting to thick. Finally add the reserved broccoli florets and heat through. Serve with the cheese on the side. Good with a crusty bread and red wine to make a meal by itself.

recipelink.com (10:18:52) : QUICK CINNAMON COFFEE CAKE

3 c. Bisquick mix
3 tbsp. sugar
1 tsp. cinnamon
2 eggs
1 c. milk
1 c. brown sugar
1/4 c. margarine
1 c. powdered sugar
1 tbsp. margarine
3 tsp. water, hot

Thoroughly mix ingredients. Spread in well buttered 9 x 13 inch pan. Top with mixture of brown sugar, cinnamon, margarine. Work together until crumbly. Sprinkle on top of batter evenly. Bake in 350 degree oven for about 20 minutes until solid and browned. Glaze with mixture of powdered sugar, margarine and hot water.

j-m,me (09:51:39) : CHEAP CREOLE CHICKEN

MAKE RICE AS USUAL.

2 tablespoon of vegetable oil
2 tablespoon of flour
1 cup okra sliced (frozen)
1 can chicken stock
1 can whole tomatoes, chopped with juices
1/2 pound chicken (thighs or breast) cut into
bite sized pieces
1 teaspoon thyme
3/4 - 1 teaspoon of Tabasco

Stir oil & flour over high heat till dark brown.
Mix in okra, stock, tomatoes & juices.
Sprinkle chicken with thyme and salt & pepper.
Add to pot. Heat till chicken is cooked through, about 10-12 minutes. Add Tabasco to taste. (it should be spicy)

Serve gumbo over a mound of rice.

Whole meal serves 2, costs about 3 dollars and can be cooked in less than 1/2 hour